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top down view on plate with oatmeal muffins, female hand grabbing one
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4.74 from 146 votes

Blueberry Oatmeal Muffins

This is an easy and healthy oatmeal muffin recipe: Full of protein-rich greek yogurt, hearty oats and sweet bursts of blueberry.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Difficulty: Easy
Servings: 12 muffins
Calories: 138kcal
Author: Nora from Savory Nothings

Ingredients

Wet Ingredients

  • 1 cup oats
  • ⅓ cup honey
  • 1 cup Greek yogurt
  • 2 tablespoons oil
  • 1 ½ tablespoons buttermilk OR regular milk
  • ½ tablespoon vanilla extract
  • 1 large egg

Dry Ingredients

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Other

  • 1 cup blueberries do not defrost if frozen!
  • 1 tablespoon flour

Instructions

  • Combine wet ingredients and oats: In a large measuring jug, combine oats with wet ingredients. Stir well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
  • Prep:
    While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
  • Mix dry ingredients:
    Add dry ingredients to a large bowl. Mix very well.
  • Flour blueberries:
    Toss the berries in 1 tablespoon flour in a small bowl.
  • Combine batter:
    Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. DO NOT OVERMIX!! Add the flour-coated berries to the batter and fold in by stirring 2-3 times. No more!
  • Finish and bake:
    Evenly divide the batter between 12 muffin cups. Bake at 400 degrees for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then cool completely on a cooling rack.

Video

Notes

Ingredient notes

  • oats: I prefer quick oats here; if you're using old-fashioned please soak them for 5-10 minutes longer than the recipe indicates.
  • honey: a mild, runny honey works best here. Maple syrup can be used in place, no problem.
  • oil: use a neutral oil or your muffins will taste greasy. Any neutral, heat-stable vegetable oil will do; but I really like these with melted coconut oil, too.
  • blueberries: frozen is fine, as are raspberries, chopped up strawberries or blackberries.
    • Fresh: They will stay more intact and there's less issues with the batter turning grey, but they're also less melt-in-your mouth jammy after baking.
    • Frozen: This is a much more economical choice when blueberries are out of season. They will be deliciously jammy after baking, but you also have to be VERY careful when folding them into the batter, as they tend to turn everything grey. Also, do not defrost.

Baking tips

  • do not skip soaking the oats, otherwise your muffins will come out flat.
  • do not overmix the batter - please use a spatula or wooden spoon and NOT a whisk when you combine the wet and dry ingredients!
  • using a cookie scoop to transfer the batter to the muffin cups makes this an easy and mess-free task!

To freeze

Freeze the cooled muffins for up to 3 months in a freezer-friendly bag or container. Defrost unpacked on a rack on the counter.

Nutrition

Serving: 1muffin | Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Cholesterol: 14mg | Sodium: 108mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 0.8mg